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Old 04-24-2012, 03:49 PM   #51
cheezydemon3
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So now I need a scale......

I am a texture guy (as I am a brew from the hip guy) so I will wing the hydration, but everything else here is golden.

 
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Old 04-24-2012, 05:58 PM   #52
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That white bread looks phenomenal. Looks like a really soft, gauzy texture. My white bread tastes great but is too dense! Not particularly chewy, and the crumb is good, but it feels dense instead of light and "gauzy" as it's supposed to. Sorry; pretty OT I guess but that picture of white bread is taunting me.

 
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Old 04-24-2012, 06:14 PM   #53
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Yo tambien senor.

 
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Old 04-24-2012, 07:15 PM   #54
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The white bread is staring me in the eyes, reminding me of my failure as a husband and father.

 
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Old 04-24-2012, 07:21 PM   #55
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Quote:
Originally Posted by bottlebomber View Post
In any professional dough recipe, the flour represents 100%, while the the other ingredients are percentages of that. For example
Water 64%
Flour 100 grams
Water 64 grams

Just like with brewing, it's easier to scale recipes that way instead of using actual quantities
Gracias

What water do you use for hydration? Additionally, I was thinking beer as a hydration liquid. Thoughts?
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Old 04-24-2012, 07:23 PM   #56
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Quote:
Originally Posted by Hugh_Jass

Gracias

What water do you use for hydration? Additionally, I was thinking beer as a hydration liquid. Thoughts?
I use filtered tap water. I've used beer lots of times. Used an IIPA in pizza crust once. It was... Interesting.

 
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Old 04-24-2012, 07:26 PM   #57
cheezydemon3
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Yeah IIPA is unpredictable in food. I thought IIPA gravy would rule, turns out bitter gravy sucks.

 
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Old 04-25-2012, 01:12 AM   #58
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As for water, I actually really like the taste of my tap water, so I use it for both brewing and baking. I don't know why but I've never used beer in pizza dough. I guess I'd rather just eat a pure pizza, and wash it down with beer.
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Old 04-25-2012, 10:14 AM   #59
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Quote:
Originally Posted by cheezydemon3 View Post
Gotcha. Thanks! That helps, but I guess I wondered if the bread yeast actually ferments when it is so cold.
Yes it do actually. I used it for making pizza for many years using a cold ferment in the fridge before I went with using pizza yeast.
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Old 04-25-2012, 10:16 AM   #60
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Quote:
Originally Posted by SenorPepe View Post
That white bread looks phenomenal. Looks like a really soft, gauzy texture. My white bread tastes great but is too dense! Not particularly chewy, and the crumb is good, but it feels dense instead of light and "gauzy" as it's supposed to. Sorry; pretty OT I guess but that picture of white bread is taunting me.
It really is good and light. Even my wife was impressed.
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